Zone A

and zone B;

Northern,

southern, eastern and western zones.

Gray,

yellow and green zones;

Green,

blue and red zones;

Close

establishments.

Increase

the number of vacancies;

Reduce

prices for dinners;

Raise

staff salaries;

do not

increase.

5-15%;

30-50%;

15-20%;

Organization

of cultural events in HoReCa establishments;

Help

to find a job abroad and adapt to a different environment;

Conducting

marketing research;

Creation

of new dishes in the establishment's menu.

Using

the strategy of low prices and a wide range of services.

Large-scale

reduction of prices for hotel services;

Increasing

the number of general events of a cultural nature in the region;

Segmenting

the market by consumers and changing the approach to them;

Books

and magazines.

Alcohol,

food and cigarettes;

Electronics;

Clothes

and shoes

Create

their own chain of restaurants for competitive advantage

Find

new ways of development conditions in the hotel industry;

Focus

on strategic management aimed at obtaining profit;

Refuse

a strategic approach due to the uncertainty of the market environment;

To

obtain loans from banks;

To

reduce competition on the market;

To

ensure profit and popularity;

To

reduce competition on the market;.

Calculation

of constant demand for hotel services.

Absence

of unstable relations in development;

Focus

on the development of a new potential for success;

Focus

on short-term profit;

Availability

of modern hotel equipment;

Involvement

of foreigners in the HoReCa sphere.

Reduction

of prices for hotel services;

Conformity

of service properties to consumer expectations;